When life gives you too many ripe bananas....banana muffins!
Ingredients:
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2 ½-3 large very ripe or over-ripe bananas
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2 cups of old fashioned rolled oats
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1 cup plain greek yogurt (2% or full fat work best, in my opinion)
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2 large eggs
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1-2 TBSP agave or honey OPTIONAL (trust me, these are sweet enough from the bananas)
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1 ½ tsp baking powder
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½ tsp baking soda
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1 or more tsp cinnamon, depending on preference
Optional add-ins:
Once blended you can add:
Chocolate chips
Walnuts
Blueberries and/or other fruit
Raisins
Vanilla extract
Directions:
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Preheat oven to 400 degrees
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Add all of the above ingredients to a food processor.
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Process on medium or high until all ingredients are combined and a batter consistency is formed
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Spoon batter into a greased non-stick muffin pan or use paper muffin tin liners
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Bake for about 17 minutes – depending on your oven (between 15-20 mins)
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Remove from oven (the muffins might sink a bit – that's ok) and let muffins cool on a wire rack at room temperature. Store in refrigerator for a few days or freezer for up to 3 months.
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Enjoy!! Great with any type of nut butter, plain greek yogurt, or all by themselves.
Allegra Burton, MPH, RDN
Nutrition with Allegra
310-429-0205
Santa Monica, CA